​In Portuguese, arroz refers to "rice" and refogado is "braised". Braising is a technique where the main ingredient, in this case, the rice is lightly fried in fat and then simmered in stock on low heat in a closed pan. The stock is made from bones of either chicken, beef or pork. A couple of Goa sausages can be included in the stock to enhance the flavour. Rice commonly used is the fine white variety but I prefer to cook with basmati. Fat in the form of lard, ghee or oil, a small quantity is added to saute the vegetables at the start. There is enough fat in the stock from the bones to coat each grain of rice. What makes this arroz different is the use of only cloves. This arroz is best served with pork, either sorpotel, vindalho or sausage meat. Heaven on a plate and mouthwateringly delicious.

My mother always had a pot of beef stock, out of which she made this arroz or soup for the family. Here in Canada, we get a pack of three whole chicken from Costco so I usually keep the backbone aside for stock. The basmati rice is soaked in water for 30 minutes. Once the onions are lightly brown in fat, tomatoes are cooked till pulpy. Rice is drained and fried well, which is then simmered in the stock. An onion studded with cloves, bouillon cubes and salt enhance the overall taste. A dash of turmeric powder brightens the dish. Absolutely tasty with the richness from the stock, a traditional way of preparing rice for special occasions in Goa.

Remove the skin from the backbone, trim off the fat and rinse. In a pan, add the chicken backbone with 6 cups of water, onion, bay leaf, carrot, celery and peppercorns. Bring to a boil and then simmer for 30 minutes. Strain stock, reserve 5 1/2 cups and mix in the bouillon cubes.

Pierce the whole onion with cloves. Set aside.

Heat ghee in a large wide bottomed pan. Add onions and saute till light brown. Stir in the tomatoes and cook till pulpy. Mix in the turmeric powder and drained rice. Coat every grain with fat and fry till there is no moisture. Pour in the reserved stock with some salt. Gently stir rice to mix and embed the studded onion in the centre. Close pan with the lid and on medium heat, let the rice cook.

When you will see holes in the rice with little liquid left at the bottom of the pan, shut off the flame, give a gentle stir and close the lid tight. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.

Serve arroz hot with either sorpotel, vindalho or sausage meat.

Note:

The rice to stock ratio for every 1 cup of rice is 2 cups of stock. I always add 1/2 cup less stock. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup.

India Gate Rozzana basmati rice was used. The grains are quite long and fragrant.

Always use a wide-bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.

Why 15 cloves on an onion? My dad was born on January 15 so mum always put 15 cloves on an onion for 3 cups rice. For every 1 cup of rice, 5 cloves to be used.

The tomatoes can be blanched in boiling water, skin removed and chopped.

Bouillon cubes are stock cubes like maggi, knorr, aurora.

The stock can be used to make soup. Strain stock, add 1 bouillon cube, a pinch of thyme, your choice of finely cut fresh vegetables, few elbow macaroni or orzo pasta shaped like a large grain of rice. Bring to boil, separate the meat from the bone, add to the soup along with pepper powder and salt.